This chicken chow mein is one of my favourite fakeaway recipes – it comes in at around £2 a portion and you probably already have most of the ingredients in. It’s quick, it’s easy and honestly it tastes just like a proper Chinese takeaway.
This recipe is part of my eat well for £4 series – easy, affordable meals that don’t compromise on flavour.
The key to a good chow mein is the noodles – I use Lucky Boat wheat noodles, which is what the Chinese restaurant I worked at used. They’re widely available online and make such a difference. For the dark soy sauce I use Lee Kum Kee, which you can usually find in the world foods aisle of most supermarkets – it gives that glossy, rich finish that makes it taste like the real thing.
How to make the best, easy chicken chow mein:
Scroll down for the full recipe card and ingredient list.
1. Start by prepping everything – slice the chicken and onion into thin strips, and chop the spring onions. Cook the noodles for 2 minutes then rinse in cold water so they don’t overcook, and set aside in cold water
2.Heat a little vegetable oil in a hot pan and fry the chicken and onion together until almost cooked through – season with a little five spice if you fancy it
3. Add the dark soy sauce and toss to coat the chicken
4. Add the garlic, spring onions and bean sprouts and stir fry for a couple of minutes
5. Tip in the cooked noodles, pour over the dark soy sauce and toss everything together until hot and glossy – add a small splash of water if it needs loosening
Easy Chicken Chow Mein
An easy, takeaway style Chinese chow mein recipe. This is super simple and comes together quickly in the pan.
Ingredients
- 2 chicken breasts, sliced into thin strips
- 2 nests wheat noodles (I use Lucky Boat)
- ½ onion, sliced (red or white, whatever you have in)
- 2 spring onions, chopped
- 1-2 garlic cloves, minced
- Handful of bean sprouts (optional)
- Vegetable oil, for frying
- Five spice, to season (optional)
For the sauce:
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce (I use Lee Kum Kee)
- Small splash of water if needed
Instructions
- Cook the noodles for 2 minutes, then rinse in cold water and set aside sitting in cold water.
- Slice the chicken and onion into thin strips. Season the chicken with five spice if using.
- Heat a little vegetable oil in a pan and fry the chicken and onion until almost cooked through.
- Add the light soy sauce and toss to coat.
- Add the garlic, spring onions and bean sprouts and stir fry for a couple of minutes.
- Add the cooked noodles, pour over the dark soy sauce and toss everything together until hot and glossy. Add a splash of water if needed to loosen.
Notes
I use Lucky Boat wheat noodles - they're the same ones used at the Chinese restaurant I worked at and they really do make a difference. For the dark soy sauce, Lee Kum Kee is my go-to and is usually in the world foods aisle. Don't skip rinsing the noodles in cold water after cooking - it stops them going stodgy and clumping together in the pan.